Scrambled Eggs with Cottage Cheese and Sautéed Spinach

This is an example of a meal that Solin would create to include in your personalized meal plan.

Scrambled Eggs with Cottage Cheese and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Cottage Cheese and Sautéed Spinach

Fluffy eggs whisked with creamy cottage cheese and folded into garlicky sautéed spinach, served with toasted sprouted bread for a satisfying crunch.

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NUTRITION

445kcal
Protein
37.5g
Fat
22.1g
Carbs
23.6g

SERVINGS

1 serving

INGREDIENTS

3 Large Eggs

0.5 cup 2% Cottage Cheese

2 cups Fresh Baby Spinach

1 slice Sprouted Grain Bread

1 teaspoon Extra Virgin Olive Oil

1 clove Garlic, minced

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PREPARATION

  • 1

    Heat the extra virgin olive oil in a non-stick skillet over medium heat and sauté the minced garlic until fragrant.

  • 2

    Add the fresh baby spinach to the skillet and cook until just wilted, then remove the spinach and set it aside.

  • 3

    In a medium bowl, whisk the eggs and cottage cheese together until the mixture is well combined and slightly frothy.

  • 4

    Pour the egg and cottage cheese mixture into the same skillet over medium-low heat, stirring gently with a spatula.

  • 5

    Continue cooking and stirring until the eggs are soft and creamy, then fold the sautéed spinach back into the mixture.

  • 6

    Toast the sprouted grain bread until golden and serve immediately alongside the warm scrambled eggs.

Scrambled Eggs with Cottage Cheese and Sautéed Spinach

This is an example of a meal that Solin would create to include in your personalized meal plan.

Scrambled Eggs with Cottage Cheese and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Cottage Cheese and Sautéed Spinach

Fluffy eggs whisked with creamy cottage cheese and folded into garlicky sautéed spinach, served with toasted sprouted bread for a satisfying crunch.

NUTRITION

445kcal
Protein
37.5g
Fat
22.1g
Carbs
23.6g

SERVINGS

1 serving

INGREDIENTS

3 Large Eggs

0.5 cup 2% Cottage Cheese

2 cups Fresh Baby Spinach

1 slice Sprouted Grain Bread

1 teaspoon Extra Virgin Olive Oil

1 clove Garlic, minced

PREPARATION

  • 1

    Heat the extra virgin olive oil in a non-stick skillet over medium heat and sauté the minced garlic until fragrant.

  • 2

    Add the fresh baby spinach to the skillet and cook until just wilted, then remove the spinach and set it aside.

  • 3

    In a medium bowl, whisk the eggs and cottage cheese together until the mixture is well combined and slightly frothy.

  • 4

    Pour the egg and cottage cheese mixture into the same skillet over medium-low heat, stirring gently with a spatula.

  • 5

    Continue cooking and stirring until the eggs are soft and creamy, then fold the sautéed spinach back into the mixture.

  • 6

    Toast the sprouted grain bread until golden and serve immediately alongside the warm scrambled eggs.